If you’re looking for a show-stopping brunch dish that combines buttery richness with savory, cheesy goodness, this Croissant Strata with Spinach, Feta, and Gruyere Recipe is exactly what you need. Layers of flaky croissant cubes soak up a flavorful custard infused with hints of Dijon mustard and warm spices. Then, nestled between layers of tender spinach, tangy feta, and nutty Gruyere, every bite bursts with a harmonious blend of textures and flavors. This strata not only tastes incredible but also delights the senses with its golden crust and gooey interior, making it a perfect centerpiece for any gathering or weekend treat.
Ingredients You’ll Need
The beauty of this Croissant Strata with Spinach, Feta, and Gruyere Recipe lies in its straightforward ingredients, each chosen to contribute distinct textures and vibrant flavors. From flaky croissants acting as the perfect bread base to the creamy cheeses and bright, earthy spinach, every component plays a starring role.
- Croissants (3-4, about 8.5 oz): Using croissants instead of regular bread adds a buttery richness and flaky texture to the strata.
- Eggs (10 large): The essential binding agent that creates the silky custard throughout the dish.
- Milk (2 cups): Adds creaminess to the custard, making each bite luxurious and moist.
- Dijon mustard (1 tsp): Provides a subtle tang that brightens the custard’s flavor profile.
- Nutmeg (1/8 tsp): Offers a warm, aromatic note that complements the spinach and cheeses.
- Salt (1/2 tsp) and Black pepper (1/4 tsp): Basic seasonings to elevate all the dish’s flavors; adjust to taste.
- Cayenne pepper (1/8 tsp): A gentle kick of heat that rounds out the spices beautifully.
- Shallot (1, minced): Adds a mild onion flavor that enhances the spinach’s earthiness.
- Olive oil or butter (2 tbsp, divided): Used for sautéing and greasing, contributing subtle richness.
- Frozen chopped spinach (12 oz, thawed and squeezed dry): Brings vibrant green color and a fresh vegetable component.
- Gruyere cheese (1 cup, shredded): Melts beautifully and offers a nutty, slightly sweet flavor.
- Feta cheese (1 cup, crumbled): Adds a tangy, salty contrast that balances the creamy Gruyere.
How to Make Croissant Strata with Spinach, Feta, and Gruyere Recipe
Step 1: Toast the Croissant Cubes
Start by preheating your oven to 350°F (175°C). Lightly toasting the croissant cubes on a baking sheet for about 5 minutes is a game changer — it brings out their buttery essence and gives them a bit of firmness so they don’t get mushy once soaked in custard. Once toasted to perfection, set them aside to cool slightly.
Step 2: Whisk the Custard
In a large bowl, combine the eggs, milk, Dijon mustard, nutmeg, salt, black pepper, and cayenne pepper. Whisk this mixture vigorously until smooth and slightly frothy. This custard will soak into the croissant cubes, creating a luscious texture as it bakes. The Dijon and spices add subtle depth that lifts every bite beyond the ordinary.
Step 3: Prepare the Spinach Mixture
Next, heat one tablespoon of olive oil or butter in a skillet over medium heat. Add the minced shallot and sauté until it’s soft and fragrant, about 2-3 minutes. Then toss in the thawed, squeezed-dry spinach. Season with a pinch of salt and pepper, and cook just long enough to warm through and marry the flavors. This simple step ensures that the spinach has a tender, savory quality that complements the cheeses beautifully.
Step 4: Assemble the Strata
Grease a 9×13-inch baking dish to prevent sticking. Begin with half of the toasted croissant cubes, spreading them evenly across the dish. Layer half of the sautéed spinach, then sprinkle half of the shredded Gruyere and crumbled feta on top. Pour half of the custard mixture evenly over these layers. Repeat everything one more time, layering the remaining croissants, spinach, cheeses, and custard. Gently press down so everything is nicely packed.
Step 5: Chill the Strata
Cover your assembled strata with foil and pop it in the refrigerator for at least 2 hours. If you have time, letting it chill overnight works wonders, allowing the croissants to fully absorb the custard and meld with the spinach and cheese flavors—this step truly elevates the dish.
Step 6: Bake the Strata
Before baking, remove the strata from the fridge and let it sit at room temperature for about 30 minutes. This helps it cook evenly. Bake covered with foil for 30 minutes, then remove the foil and bake for an additional 20-30 minutes until the strata is puffed, set, and crowned with a gorgeous golden crust.
Step 7: Rest and Serve
Once out of the oven, let your Croissant Strata with Spinach, Feta, and Gruyere Recipe rest for about 5 minutes. This little pause helps the custard set perfectly, making it easier to slice and savor. The result? A warm, cheesy, savory delight that’s guaranteed to steal the spotlight at your table.
How to Serve Croissant Strata with Spinach, Feta, and Gruyere Recipe
Garnishes
For a fresh finish, sprinkle chopped fresh herbs such as parsley, chives, or dill right before serving. A light drizzle of extra virgin olive oil or a dusting of flaky sea salt can add subtle bursts of flavor and a touch of elegance that complements the rich strata perfectly.
Side Dishes
This dish pairs beautifully with crisp, light sides to balance the richness. A simple mixed green salad with a tangy vinaigrette or fresh fruit salad brightens the plate and adds refreshing contrast. If you want a heartier brunch, consider serving alongside roasted tomatoes or crispy bacon for a savory crunch.
Creative Ways to Present
For brunch gatherings, serve the strata in individual ramekins for a charming personal touch, or make mini strata bites in muffin tins to impress guests with bite-sized elegance. Adding a small dollop of crème fraîche or a spoonful of homemade chutney on the side adds a scrumptious twist that’s both unexpected and delicious.
Make Ahead and Storage
Storing Leftovers
Leftover Croissant Strata with Spinach, Feta, and Gruyere Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. Its flavors actually deepen, making the next-day taste potentially even better. Simply reheat gently to avoid drying out.
Freezing
You can freeze the strata before baking by wrapping the assembled, unbaked dish tightly with plastic wrap and aluminum foil. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge and bake as directed, adding a few extra minutes to the baking time if needed.
Reheating
Reheat leftovers in a 350°F oven for 15-20 minutes until warmed through and the edges become crisp again. Avoid microwaving if you want to preserve the strata’s delightful texture and golden crust.
FAQs
Can I use other bread instead of croissants?
Absolutely! While croissants add a special buttery flakiness, you can substitute with brioche or even sturdy sourdough bread cubes. Keep in mind, different breads will slightly change the texture and flavor profile.
Is fresh spinach better than frozen for this recipe?
Frozen chopped spinach is a convenient and moisture-controlled option here, ensuring the strata isn’t soggy. If you prefer fresh spinach, sauté it well and squeeze out all excess water before using to maintain the right texture.
Can I make this recipe vegan or dairy-free?
You can adapt it by using a plant-based milk and egg substitute, and swapping Gruyere and feta for vegan cheeses. The texture and flavor will differ, but it can still be delicious with the right alternatives.
How long can I refrigerate the assembled strata before baking?
For best results, chill the strata for at least 2 hours and up to overnight. Longer than 24 hours is not recommended as the croissants may become too soggy and the custard could separate.
Can I add other vegetables or ingredients?
Definitely! Mushrooms, caramelized onions, or roasted red peppers make excellent additions. Just be mindful of moisture content to keep the strata from becoming watery.
Final Thoughts
This Croissant Strata with Spinach, Feta, and Gruyere Recipe is one of those dishes that effortlessly blends elegance with comfort, making it an instant favorite for brunch or a cozy weekend breakfast. It’s satisfying, flavorful, and so easy to prepare ahead of time, freeing you up to relax and enjoy the company around your table. Trust me, once you try it, it will become a staple in your recipe collection too!
Print
Croissant Strata with Spinach, Feta, and Gruyere Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 3 hours 10 minutes (including chilling time)
- Yield: 8 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Croissant Strata with Spinach, Feta, and Gruyere is a decadent and savory breakfast casserole perfect for brunch or a special occasion. Layers of buttery croissant cubes are combined with sautéed spinach, sharp Gruyere, and creamy feta, all soaked in a flavorful egg custard with Dijon mustard and warming spices. The strata is assembled the day before, allowing the croissants to absorb the custard for a tender, custardy texture inside and a golden, slightly crisp crust outside when baked. Rich, comforting, and packed with vibrant flavors, this dish serves 8 and is sure to impress your guests.
Ingredients
Strata Base
- 3–4 croissants (about 8.5 oz), cut into 2-inch cubes
Custard
- 10 large eggs
- 2 cups milk
- 1 tsp Dijon mustard
- 1/8 tsp nutmeg
- 1/2 tsp salt (plus more to taste)
- 1/4 tsp black pepper (plus more to taste)
- 1/8 tsp cayenne pepper
Vegetables & Cheese
- 1 shallot, minced
- 2 tbsp olive oil or butter, divided
- 12 oz frozen chopped spinach, thawed and squeezed dry
- 1 cup Gruyere cheese, shredded
- 1 cup feta cheese, crumbled
Instructions
- Preheat and toast croissants: Preheat your oven to 350°F (175°C). Spread the croissant cubes on a baking sheet and lightly toast them for 5 minutes to help them hold their shape and develop a slight crunch. Set aside.
- Whisk the custard: In a large bowl, combine the eggs, milk, Dijon mustard, nutmeg, salt, black pepper, and cayenne pepper. Whisk thoroughly until the mixture is smooth and well blended. Set aside.
- Sauté spinach and shallot: Heat 1 tablespoon of olive oil or butter in a skillet over medium heat. Add the minced shallot and sauté until softened and translucent, about 2-3 minutes. Stir in the thawed, squeezed spinach, season with salt and pepper, and cook for another 2-3 minutes to combine flavors. Remove from heat.
- Assemble the strata: Grease a 9×13-inch baking dish with butter or oil. Begin by layering half of the toasted croissant cubes evenly in the dish. Top with half of the cooked spinach mixture, followed by half the shredded Gruyere and half the crumbled feta cheese. Pour half of the egg custard evenly over the layers. Repeat these layers — croissants, spinach, cheeses, and custard — pressing down gently to submerge the bread.
- Chill the strata: Cover the assembled dish tightly with foil and refrigerate for at least 2 hours or preferably overnight. This resting time allows the croissants to fully absorb the custard, ensuring a custardy texture when baked.
- Bake the strata: Remove the baking dish from the refrigerator and let it rest at room temperature for 30 minutes while you preheat the oven to 350°F (175°C). Bake the strata covered with foil for 30 minutes to allow even cooking. Then uncover and bake for an additional 20 to 30 minutes, until the top is golden brown and the custard is set.
- Rest and serve: Let the strata rest for about 5 minutes after baking to firm up. Slice into portions and serve warm as a delightful breakfast or brunch dish.
Notes
- For best texture, use day-old croissants or slightly stale to better absorb the custard.
- You can substitute fresh spinach for frozen if preferred; be sure to cook and squeeze out excess moisture.
- The Dijon mustard and nutmeg add depth of flavor but can be omitted if desired.
- Feel free to add herbs like thyme or parsley for extra freshness.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- This dish can be made vegetarian by ensuring the cooking fat is butter or olive oil and using cheese suitable for vegetarians.
